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Fabulous fennel-y finger foods
like this compliment sparkling cocktail conversation.
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Ingredients:
1/2 lb fresh crab meat; picked
over
1 C Andy Boy fennel, diced and lightly steamed
1 T honey
Juice of 1 lime
1/4 C chopped chives
1/2 t hot pepper sauce
1/2 T olive oil
Salt and ground white pepper to taste
1 pkg wonton skins thin and square
1 egg mixed with 1 T water
1 C shaved fennel
Juice of 1 lime
Mango Lime Puree:
1 ripe mango, peeled
juice of lime
2 t Sambal (chili condiment)
1/2 C Canola oil
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Directions:
| 1. |
In a large bowl mix diced
fennel, honey, juice of one lime, chives, hot pepper sauce and
olive oil. Let sit for 10 minutes, and then add crab. |
| 2. |
Spoon a small amount of filling on each
wonton wrapper and brush edges with egg wash. Fold in half into
triangles. Fold back the 2 corners like a tortellini. |
| 3. |
Heat oil in fryer to 350 degrees and fry
rangoons until golden brown. |
| 4. |
Prepare purée by mixing mango, lime
juice and sambal in blender. Slowly add oil and check for seasoning. |
| 5. |
Toss fresh shaved fennel in limejuice and
garnish with mango puree. Set rangoons on top. |
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Serves 12 |
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